Meal for the millennium

HOW will you be celebrating the millennium?

That is the question on everyone's lips at the moment, with once-in-a-lifetime trips, parties and events being organised across the world.

But 57 per cent of us are planning to celebrate at home, according to a recent survey, and that means a unique chance to entertain friends and family with some special treats worthy of such a momentous occasion.

British Meat and top celebrity cook Sophie Grigson have joined forces to create some great ideas for a sparkling celebration, making sure that when the party gets hot, the hosts are out of the kitchen and into the party spirit.

She said: "Making sure you leave yourself lots of time for fun with friends and family while still preparing food is the difficult part.

"The key to enjoying the festive season is to create food that looks appetising and generous and tastes great, but which is quick and easy to prepare.

"These recipes use simple and easily available ingredients and with cooking times often as little as 10 minutes, your guests will never know that you haven't been slaving in the kitchen for hours."

ORIENTAL SKEWERS

THERE'S something quite irresistible about small skewers of meat, grilled to a delicious caramel brown on the outside. Choose anyone of these marinades, or make all three, to give them a taste of the East.

Makes about 10 satay

Cooking time: 10-15 minutes

450g lean beef, lamb or pork steaks, trimmed and cut into 1.25cm cubes

small wooden skewers (remember to pre-soak to avoid burning)

Flavour choices

THAI

1 tbsp red or green Thai curry paste

1 tsp fresh coriander, chopped

Extra finely chopped chillies

TANDOORI

1 tbsp tandoori paste

1 tsp lemon juice

3 tbsp low fat natural yoghurt

1 tbsp mint, chopped TERIYAKI

1 small orange, juice and rind

3 tbsp soy sauce

1 tbsp honey

1 tbsp sherry

1 clove garlic

IN A Large flat dish mix together the ingredients for the satay flavour of your choice.

Thread three or four meat cubes on to small satay skewers, add meat skewers to the dish and coat well with the marinade.

Cover and leave in the fridge for 30 minutes for the flavours to develop.

Place under a pre-heated grill for about 15 minutes turning occasionally.

Serve on a pile of poppadoms with a selection of relishes.

CAESAR STEAK

BEEF has the honour of being considered the king of meats and this is one way of showing it at its regal best. Tender steaks are crowned with a creamy sauce that can be made in minutes - just the ticket for a romantic dinner for two or simply increase the quantities for an impressive family celebration. SERVES TWO

(Cooking time: 10-12 minutes)

2 lean beef fillet, rump or sirloin steaks

2 tbsp creme fraiche

Rind of lemon

1 clove garlic, crushed

Salt and black pepper

25g parmesan cheese, coarsely grated

25g croutons

PREHEAT the grill.

Grill steaks according to the following times

RUMP OR SIRLOIN: 2 minutes each side (rare);

Four minutes each side (medium); Six minutes each side (well-done).

FILLET: 3-4 minutes each side (rare);

4-5 minutes each side (medium);

6-7 minutes each side (well-done).

MEANWHILE, mix creme fraiche with lemon rind, garlic and seasoning, lightly fold in cheese and croutons.

Serve as a cold sauce with steak or spoon mixture on to steak for last minute of cooking time.

Serve the steak with sauteed potatoes and a green salad.

Converted for the new archive on 14 July 2000. Some images and formatting may have been lost in the conversion.